Portuguese style fish stew

By Jason Skrobar
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  • 1 828 milliliter can whole tomatoes
  • 455 grams assorted boneless, skinless white fish (cod, halibut)
  • 8 large shrimp, peeled and deveined
  • 455 grams mussels
  • 4 red potatoes, sliced
  • 4 garlic cloves, minced
  • 2 onions, sliced
  • 1 red pepper, chopped
  • 1 teaspoon piri piri
  • 1 teaspoon paprika
  • 2 teaspoon kosher salt
  • 1/3 cup chopped parsley
  • 2 cups clam juice
  • 1/2 cup white wine
  • 1/2 cup olive oil


  1. In a dutch oven add tomatoes. Using a wooden spoon break up the tomatoes. Turn the heat on to medium and begin layering the ingredients. Place fish and shrimp over crushed tomatoes.
  2. Cover with potatoes, garlic, onions and pepper. Now add the seasoning, piri-piri, paprika, salt and parsley.
  3. Pour clam juice, white wine and olive oil over top and finally add the mussels. Cover and increase heat to medium-high and bring to a boil. Cook on high for about 15 minutes.
  4. Serve with crusty bread.


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